Shrimp Ravioli with Lemon Butter

Translucent ravioli revealing a filling of plump pink shrimp. The lemony butter sauce glistens on the supple pasta, releasing a fresh, briny aroma.

• Prep time: 45 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 386
• Protein: 23 g
• Carbs: 35 g
• Fat: 16 g

Ingredients

• 400 g Fresh egg pasta ( in thin sheets )
• 300 g Shrimp ( peeled and chopped )
• 60 g Minimum butter sweet ( divided )
• 1 piece Shallot ( finely diced )
• 1 piece Garlic ( minced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( for juice )
• 1 piece Egg ( beaten for sealing )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing the filling

   Roughly chop the shrimp with a knife to keep some texture. Sauté the finely diced shallot in a knob of butter until translucent. Add the shrimp and minced garlic. Sauté quickly for 2 minutes until the flesh just turns pink.

2. Seasoning the filling

   Off the heat, add chopped flat-leaf parsley, a squeeze of lime juice, sea salt, and black pepper. Let cool completely before shaping.

3. Assembling the ravioli

   Thinly roll out the fresh egg pasta. Place small mounds of filling at intervals. Brush beaten egg around the filling. Cover with a second sheet of pasta and press firmly with your fingers to remove air. Cut with a pastry cutter.

4. Cooking and sauce

   Drop the ravioli into boiling salted water. As soon as they float to the surface, they are cooked. Meanwhile, melt the remaining butter in a pan with a splash of cooking water to create an emulsion that coats the spoon.

5. Finishing

   Transfer the ravioli directly into the lemon butter. Toss gently until the sauce is glossy and evenly coated.

Chef's tips

• Do not overcook the shrimp in the first step; they will finish cooking inside the ravioli.
• Make sure to remove all air when assembling to prevent the ravioli from bursting during cooking.

Storage

Consume immediately. Can be frozen raw flat on a tray before being bagged.